cookingoJapan
🇯🇵 A TASTE OF JAPAN
Salmon Sushi Rolls.
Master the art of rolling perfect maki — fresh salmon, creamy avocado, and cucumber wrapped in seasoned sushi rice and toasted nori.
- Total time
- 60 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
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Let's make it.
5 stepsCook and season rice
Cook sushi rice according to package directions. Mix rice vinegar, sugar, and salt until dissolved. Fold into warm cooked rice with a cutting motion. Fan while mixing to make it glossy and separate.
30 min
Slice the fillings
Slice salmon into long strips about 1cm thick. Slice avocado and cucumber into similar-sized strips. Lay out all fillings before rolling.
5 min
Set up the roll station
Place bamboo mat on a flat surface, cover with plastic wrap. Place a nori sheet shiny-side down on the mat.
2 min
Spread the rice
With wet hands, spread a thin even layer of rice over the nori, leaving a 2cm border at the top. Do not press too hard.
3 min
Roll and slice
Lay salmon, avocado, and cucumber in a line across the bottom third of the rice. Use the mat to roll tightly, applying even pressure. Seal the border with a dab of water. Let rest 2 minutes, then slice into 8 pieces with a wet, sharp knife.
5 min
Cooking Tips
Use a bamboo mat covered in plastic wrap to prevent sticking. Wet your hands before handling the rice — it will not stick to wet hands.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 380 kcal
- protein
- 22 g
- carbs
- 56 g
- fat
- 8 g
- fiber
- 4 g
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